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READY IN 50 mins

Broccoli and Cheese Stuffed Shells

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Read Reviews (35)

"Large pasta shells stuffed with creamy cheese and chopped broccoli are laced with seasoned tomato sauce and baked until piping hot." — Campbell's Kitchen

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Original recipe makes 6 servings Change Servings

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped broccoli, thawed and well drained
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese

1/4 teaspoon ground black pepper
18 jumbo shell-shaped pasta, cooked and drained
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce

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Directions

Stir the ricotta cheese, broccoli, 1/2 cup of the mozzarella cheese, Parmesan cheese and black pepper in a medium bowl. Spoon about 2 tablespoons of the cheese mixture into each shell.
Spread 1 cup of the pasta sauce in a 13x9x2-inch shallow baking dish. Place the filled shells on the sauce. Pour the remaining pasta sauce over the shells. Sprinkle with the remaining mozzarella cheese.
Bake at 400 degrees F for 25 minutes or until hot.

Kitchen-Friendly View

PREP 25 mins
COOK 25 mins
READY IN 50 mins

Footnotes

Time-Saving Tip: To thaw the broccoli, microwave on HIGH for 4 minutes.

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This is an excellent and simple dish. I've made it twice and it is MUCH better with fresh broccoli. I took 2 heads (about 1 cup) of chopped, fresh broccoli and sauteed with a little EVOO and 2 cloves of chopped garlic, salt and pepper. I cooked the broccoli until tender but dry (all moisture evaporated) about 10 minutes. This requires a little extra work but makes all the difference. I also used a differed jar of sauce because I'm not a fan of chunky marinara sauces.

—Molly

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Most Helpful Critical Review

Sep 20, 2010

The recipe is a good start, but too tasteless as is. With some additional spices, this could be very good. Will try it again, but make some big changes to add more flavor.

—Tracie

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50 Ratings

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Feb 02, 2010

Yummy yummy yummy! I added 1/4 of a red onion chopped, 3 cloves of garlic chopped some oregano and basil. GREAT! Made more than 18 shells like everyone said. I will make this again for sure!

—Megan

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Dec 04, 2008

The stuffing makes enough to fill more than 18 shells, so boil up a few extra. I added a few chopped herbs to the cheese mixture. Very good, I will make it again.

—I Eat Bugs

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Dec 13, 2008

I love this recipe! I have made it twice now and I am having so much fun with it. The first time I made it I followed the recipe pretty close and it came out great and was so easy. The second time I made it I swaped broccoli for spicy italian sausages and added artichoke hearts to the stuffing. I also keep changing the sauce up and I added artichoke to that also. I could probably go on for days about this one. Can't wait to try out more.

—VegasVixsin

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Feb 06, 2012

I give this one a solid 5 stars. It's easy and quick to make and it tastes delicious. What more could you want! Instead of buying to types of shredded cheese, I just got a package of "Italian blend." I will make these again!

—carrie8706

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Apr 17, 2009

When I made these I took the suggestions of others and cooked up some extra shells, anticipating extra filling. The extra shells weren't necessary at all. I had just enough filling for the 18 shells and had to find a use for the leftover pasta. This was a great meal and was even better as leftovers. Can't wait to make it again!

—A Turtle in the Kitchen

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Jun 24, 2009

I thought these were pretty good. I'd recommend adding additional seasonings to the ricotta cheese/broccoli mixture. I sprinkled some extra Parmesan cheese on the shells when serving.

—Sheri S.

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Nutrition

Calories
348 kcal
17%

Carbohydrates
40 g
13%

Cholesterol
38 mg
13%

Fat
11.9 g
18%

Fiber
5.2 g
21%

Protein
21.3 g
43%

Sodium
726 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Broccoli and Cheese Stuffed Shells

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 348
Calories from Fat: 107

% Daily Value *
Total Fat 11.9g 18 %
Saturated Fat 6.7g 34 %
Cholesterol 38mg 13 %
Sodium 726mg 29 %
** Potassium 275mg 8 %
Total Carbohydrates 40g 13 %
Dietary Fiber 5.2g 21 %
Protein 21.3g 43 %
Sugars 11.3g
** Vitamin A 27 %
** Vitamin C 45 %
** Calcium 53 %
** Iron 17 %
** Thiamin 5 %
** Niacin 46 %
** Vitamin B6 8 %
** Magnesium 14 %
** Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.